An Alliance for the Amazon: Joining Together to Fight for Change

An Ecosystem in Need

The Amazon rainforest is one of the greatest natural wonders on this planet. It plays a vital role in regulating our global climate through absorbing carbon dioxide and releasing oxygen into our atmosphere. Millions of native species and indigenous peoples call the Amazon their home and right now, their home is under threat. As a result of illegal deforestation, logging, mining and ranching, the Amazon is experiencing a huge surge in wildfires this year (many intentionally started). ⁠Billions of trees are cut down each year to the benefit of agribusiness and large corporations, with little concern for the impact on communities, species and the climate. We must work to end this.

It’s important, now more than ever, that we fight to end deforestation and protect our forests so they can continue to regulate our climate for generations to come.


An Alliance of Like-Minded Brands

That's why we're taking our conservation efforts another step further. Bread SRSLY is committing to protect 100,000 trees during the entire month of September. We’re joined by our friends at Alter EcoGrove CollaborativeGaia Herbsthe Town Kitchen and All Good in these immediate conservation efforts. The goal of this alliance of brands is to protect over 3 million trees and 2,463 acres through this campaign.

 Together, we’re beginning a project to protect and restore trees within an ecosystem that is vital to the Amazon region: the Biocorredor Martin Sagrado primary rainforest in Peru. This project will protect the trees from illegal logging and gold mining – a practice called ‘avoided deforestation.’ Our forests need protection, now more than ever, so they can continue to support our global climate the way they always have.

While this is just a small part of the world’s largest rainforest, we hope this inspires other businesses to think of ways they can have an impact as well. Business CAN be used as a force for good, and we encourage YOU to vote with your dollar by supporting companies fighting to protect our natural resources.


Strength in Numbers

While we’re only a few brands, we believe that there is more power in numbers. Through working together, we hope to raise awareness around this important message and reach a larger community of like-minded activists. We encourage everyone to help advocate for change by using their purchasing power to invest in companies with transparent, ethical supply chains and pressure companies who are knowingly contributing to deforestation to invest in rainforest-friendly policies. It’s true that each of us is just one small brand, but through collective action YOU can help us amplify our impact. Together we can preserve our forests, slow the pace of climate change, protect the homes of millions of people and save wildlife from extinction. Will you join us?

How you can join the fight

There are many small, but effective ways you can join the movement to preserve the Amazon.

  1. Donate directly to an organization working on the frontline to support indigenous communities fighting to protect their land, such as Amazon WatchRainforest TrustEarth Alliance or Rainforest Action Network.

  2. Sign the Petition to stop the deforestation and exploitation of the Amazon.

  3. Plant a tree in the Amazon through our partners at Pur Projet.

  4. Put the pressure on your local elected officials. Let them know you want responsible climate action NOW.

  5. Vote with your dollar and support companies with responsible, transparent supply chains. Avoid companies that are knowingly complicit in rainforest destruction. Ingredients like palm oil and soy are directly linked to rainforest destruction (reminder that many chocolate products use unnecessary non sustainable palm oil and soy lecithin). Make sure to avoid products sourced from Brazil, like beef and paper products. When buying wood products, look for a "Forest Stewardship Council (FSC)” seal to ensure it was sourced in a forest-friendly way.

  6. Keep talking about this! It’s crucial that we don’t let this become yesterday’s news story. Stay informed and continue to educate others about what is happening. Unfortunately, there is a lot of disinformation circulating and corporate interest groups wish to downplay the severity of the problem. The more we can continue to speak about this tragedy, the better chance we have of ending this threat. 

We’re Serious About Allergy Safety

Our Gluten-Free & Top 8 Allergen-Free Kitchen

At Bread SRSLY, customers with food allergies are our top priority. We believe that all food is meant to be enjoyed, no matter your allergies, aversions, or illnesses. Because of this, we take our manufacturing, training, and sourcing processes very seriously. Our products are made in a 100% dedicated gluten-free facility, and every ingredient that passes through our doors is Certified Gluten Free.

We also proudly maintain a Top 8 Allergen-Free Kitchen. Dairy, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy are not processed in, or even allowed in our production area—ever.

On top of these most common allergens, our facility is also free of potato, tapioca, chickpeas, and sesame.

Certified Gluten-Free by GFCO and CSA

All Bread SRSLY products are Certified Gluten-Free by the Gluten Free Certification Organization (GFCO) AND the Celiac Support Association.

CSA certification is the most rigorous gluten-free test around that confirms that a product is free of wheat, barley, rye, and common oats. While most gluten-free certifications assure a product contains less than 10ppm or less of gluten, CSA certification is only given to products that test below 5ppm for gluten.

Being certified gluten-free and also an allergy friendly kitchen are extremely important aspects of the work we do everyday. As a company, we aim to serve YOU so that you can confidently and safely enjoy bread that is delicious and safe.


Interview with Christina Kantzavelos of BuenQamino

In honor of Celiac Awareness Month, we interviewed Christina Kantzavelos of BuenQamino, a gluten-free and autoimmune travel and lifestyle blog.

Read on to learn Christina’s tips for eating gluten-free while traveling, her favorite celiac-friendly places, and more!


Tell us a little about yourself and your website BuenQamino.

Hello! My name is Christina Kantzavelos, and I’m the owner of BuenQamino, a gluten-free and autoimmune travel and lifestyle blog. I started BuenQamino after completing the Camino de Santiago, a 500-mile pilgrimage across northern Spain. ‘Buen Camino,’ which translates to wishing someone a good path, is commonly said to pilgrims along the Camino.

The website serves as a resource for those with celiac disease, autoimmune disease, and food restrictions.

When were you diagnosed with celiac disease? What led to your diagnosis?

I was diagnosed in 2012. It had been years of not knowing what was going on with my body. It was doctor visit after doctor visit, and multiple failed protocols, until I saw a naturopath who took one look at me, and knew almost immediately. I was experiencing various GI issues, migraines, acne, anxiety, mouth sores, and more. It unfortunately didn’t stop at gluten, as I later had to also ditch casein, alcohol, refined sugars, and a few high histamine foods due to other health concerns. However, changing my diet was life-changing, and continues to be.

What tips do you have for adhering to a gluten-free diet while traveling?

The biggest tip is to prepare. Doing research ahead of time, to know what food you can eat, which restaurants you can visit, and what you will need to pack in order to supplement yourself while you’re away will save you a lot of time later on. Doing so will actually allow you to enjoy your trip, rather than stress about it. I like to look at other gluten-free travel blogs, associations in the cities or countries I’m visiting, or use free apps, like Find Me Gluten-Free to plan.

Visit to download our free Traveling with Gluten-Free Guide.

Which of the places you’ve visited are especially celiac-friendly?

I was surprised by how celiac-friendly Argentina (sin T.A.C.C.) and Italy (senza gluten) are. They really go the extra mile to ensure your safety, all while keeping your taste buds in mind. In addition, Reykjavik, Iceland is great, as are most the bigger cities in the USA and Canada.

What are some of your favorite gluten-free meals/recipes?

I mostly cook at home, and absolutely love using fresh and organic whole foods, which are naturally gluten-free (vegetables, fruits, gluten-free grains, meats, seafood, nuts, seeds, herbs and spices). I think we often forget that we have at least 25 flour substitutions to work with (i.e. cassava, rice, coconut, buckwheat, almond, garbanzo, etc.). I enjoy making anything from tacos, to stir frys, BREAD SRSLY french toast, to almond cakes and cookies.

What advice do you have for others recently diagnosed with Celiac Disease?

You are not alone, and it’s not the end of the world. You are about to feel so much better, which will supercede anything glutenous you can summon in your mind. And even if you do summon something, know that there is likely a great tasting substitution for it. Tapping into the gluten-free online community is a wonderful place to start. It's full of info, tips, recipes, resource, guides, support and much more. I haven’t let being gluten-free restrict me from enjoying my life, and neither should you.

Interview with Ellie O'Brien of Hungry by Nature

In honor of Celiac Awareness Month, we interviewed Ellie O’Brien, recipe developer and blogger behind Hungry by Nature, a site that celebrates balance and is filled with delicious gluten-free recipes.

Ellie’s food approach is to eat healthy, whole, natural foods and always leave room for dessert - which is definitely something we can get behind!

Read on to learn about Ellie’s top tips for stocking and maintaining a gluten-free kitchen, see some of her favorite gluten-free products and recipes, and more!


First, tell us a little about yourself and Hungry by Nature.

Hi! I’m Ellie and I love food. I love making it, baking it, eating it, sharing it, and talking about it. I started Hungry by Nature in 2015 as a way to catalog all of my favorite recipes and to learn/practice photography. As time has passed, my diet has changed but my approach to food has not - eat healthy, whole, natural foods and always leave room for dessert!

‘Hungry by Nature’ is about balance and moderation. In addition to it being a clever title (I am always hungry!), it is about feeding your physical hunger with natural foods and wholesome ingredients. It is about feeding your intellectual hunger to learn and to grow. Hungry by Nature is about moving forward, constantly learning, and never settling.

In 2017, Hungry by Nature launched a grain free granola line! Somewhat similar to Bread SRSLY, I found a need in the market for a gluten and grain free granola that was made from real ingredients that make you feel good when you eat them; and Hungry by Nature Grain Free Granola was born. After a year and a half, I launched two new flavors - Lemon Blueberry and Chocolate Cherry Chia - and cannot pick a favorite!

When were you diagnosed with celiac disease? What led to your diagnosis?

I was diagnosed with Celiac disease in December 2016 at the age of 28. I was not experiencing many of the classic Celiac symptoms and ate a fair amount of gluten regularly. But, I have a long history of autoimmune disease personally (morphea, Raynauds, and ITP) as well as in my family. My little sister was diagnosed in the fall of 2014 and I decided to get tested just to be safe.

Even though I wasn’t experiencing many of the classic symptoms - or thought I wasn’t experiencing them - I removed all gluten from my diet due to my diagnosis and felt better almost immediately! I had no idea how terrible gluten was making me feel because it was just my normal every day.

What resources did you turn to when first learning to navigate and adhere to a gluten-free diet?

Because my little sister had been diagnosed before me, she was a great resource. I also turned to other bloggers for recipes, tips, and tricks and got acquainted with the gluten free section of the grocery store.

How would you describe your approach to food?

My approach to food is simple – eat healthy, whole, natural foods and always leave room for dessert!

Personally, I have found that I feel my best when I eat a diet that is primarily paleo. I’ve found my body and mind are happiest when I eat mostly vegetables, fruit, and protein and omit almost all dairy, grains, and legumes; and most importantly when I minimize my sugar intake.

What are some of your most popular recipes/resources on Hungry by Nature for new gluten-free eaters?

Below are my most popular recipes for gluten-free eaters!

Whole30 Taco Frittata

Stuffed Sweet Potato Breakfast Bowls

Tigernut Flour Zucchini Muffins

Coconut and Cassava Flour Tortillas

I also have lots of sheet pan meals and gluten free baked goods!

What are your top tips for stocking and maintaining a gluten-free kitchen?

I have a few tips for what to immediately do after being diagnosed:

  1. Throw/give away all baking supplies, not just flours - due to cross contamination.

  2. Get rid of any food products that contain gluten or segregate them if you have members of your household that still use them.

  3. Replace all of your condiments - due to cross contamination.

  4. Replace your toaster or get toaster bags.

  5. Clean your oven!

I know this seems daunting, especially after just being diagnosed, but it will help clean up your kitchen and your diet!

As for stocking and maintaining a GF kitchen, here are my tips:

  1. Don’t focus on all the foods you can’t eat. Instead focus on the foods you can. There are still tons of foods that you can eat without consuming gluten!

  2. Along those same lines, don’t try and recreate your favorite gluten filled foods at the beginning. Gluten free pasta and pizza are not as good and it’s easy to be disappointed.

  3. When you are ready, start experimenting with GF flours - 1:1 all purpose, almond, and coconut are my favorites.

  4. Find your favorite substitutes and brands. Below are a few of my favorites:

    1. Bread SRSLY! Sourdough is my favorite bread of all time and I am so happy to find something safe for me to eat.

    2. Simple Mills Almond Flour Crackers - great to snack on or grind up and use as a breading!

    3. Big Tree Farms Organic Coco Aminos in place of soy sauce.

    4. The New Primal sauces and marinades.

    5. Aldi’s Live G-Free line has amazing crackers and boxed cake mixes!

    6. Birch Benders Paleo Pancake and Waffle Mix

  5. If you can, don’t bring any gluten into your kitchen.

If you could only eat one of your recipes on repeat for the rest of your life, what would it be?

I could seriously eat tacos for every meal, every day. But no matter what, I want those tacos served in my coconut and cassava flour tortillas.

Interview with Erica Dermer of Celiac and the Beast

In honor of Celiac Awareness Month, we interviewed Erica Dermer, celiac advocate, author, and blogger behind Celiac and the Beast, one of our favorite resources for no-nonsense gluten-free chat, reviews, and more. Check out her story below, get some helpful tips for safely eating gluten-free at restaurants, and learn about her exciting new endeavors!

Tell us a little about yourself and Celiac and the Beast.

 I'm Erica, better known to some as Celiac and the Beast. I'm a gluten-free blogger that has celiac disease. I come from a marketing/PR and market research background, so I love the business of food and new products and naturally I gravitated to writing about that. But celiac disease is so much more than food, so I really dug into the nitty gritty of the science behind the diagnosis and now have the opportunity to share about all the great research that's going into celiac disease.


When were you diagnosed with celiac disease? What led to your diagnosis?

It's a long, convoluted diagnosis - sadly the way that most people are diagnosed. I got sick one day and never got better. They thought it was a range of things from delayed stomach emptying (gastroparesis), h. pylori, an ulcer, to a broken gallbladder. You name it, they tested me for it. It turns out, it was just celiac that was leading to many of these symptoms that didn't seem to be related. It just took one GI to really pull all the symptoms together and test me the proper way. 

What resources did you turn to when first learning to navigate and adhere to a gluten-free diet? 

I know none of you will be shocked, but once you're diagnosed, doctors didn't really explain the intricacies of the gluten-free diet to me. They said to say away from wheat and to google it. They gave me a few booklets and sent me on my way. But completely changing your diet requires years of patience, expert knowledge, and real life experience to get it all right. I turned to bloggers - and yeah, it helped, but I feel like I wanted to find a voice like mine - and I couldn't find it. That is why I wrote a book about celiac disease, so when someone else like me was diagnosed, they'd be able to have my book in their hands. 

What are some of your best tips for eating out at restaurants, or eating on the go?

Always carry a purse or pocket snack, just in case. Better to be over prepared than under prepared. For dining out, it's all about doing your homework. First, check and narrow down your search. Then use local bloggers for real gluten-free reviews of the places. Then, on your first trip to the new restaurant, really dig into it with the staff. How is the beef patty prepared? Can it be made on a separate and clean pan? Make sure the GF pasta is cooked in new, fresh water. Make sure vegetables are prepared in a new pan with new utensils, etc. If a server can't answer their policies and procedures to you, ask for a manager or a chef - that's your right as a diner! Always ask questions. Always explain to your server that celiac is serious and it needs to be as safe as possible. 

What are some of your favorite gluten-free products? 

Do we have 100,000 words for this? I love food, and while some still assume that gluten-free food tastes like cardboard or wet dog, I know that we've come a long way, baby. From Bread SRSLY, real sourdough available to those with celiac and food allergies, to gluten-free puff pastry, croissants, vegan pies, and more, literally name something in the outside world and we can find a substitute for it here in the gluten-free world. And if you don't like carbs, then we can't be friends. 

What advice do you have for others recently diagnosed with Celiac Disease? 

While I want to write a shameless plug for my book, I will say one thing - give yourself patience. You will screw up. You will have to mourn the loss of gluten. You will be sad, and angry, and cry in a lot of grocery stories - but it will get easier. 

What’s next for Celiac and the Beast? 

I just launched a co-branded site, for gluten-free gear that we're stocking daily. People have been begging for me to bring back my Celiac and the Beast merch that we launched in 2012, long before many other bloggers started selling merchandise, but we've been out of the game for a long time. I had a job that I worked at and traveled endlessly for, but now I have more time to focus on the Celiac and the Beast readers and what they want. There's always new stuff on the website and we're having a huge promotion for Celiac Disease Awareness Month full of awesome giveaways. I just always want to stay relevant towards readers, because that's why I do what I do! 

How to Reuse Your Bread SRSLY Compostable Bag

Toasting up and enjoying the last slice of a Bread SRSLY gluten-free sourdough loaf is a treat to be savored. But before you discard that empty Bread SRSLY bag (and maybe add a new loaf to your grocery list!), we want to suggest a few easy and creative ways to reuse our packaging, and reduce your environmental footprint.

Compost it, don’t trash it!

Reusing is always our favorite way to go, but don’t forget that you can compost Bread SRSLY packaging.

We’re proud that the natural kraft paper bags that house our gluten-free sourdough are lined with a compostable plastic called PLA and contain at least 40% post-consumer recycled content.

To compost your empty Bread SRSLY bag, simply remove the tin-tie from the top opening of the bag, then compost through your local municipal compost system.


Pack up Lunch for a Hike or a Bike Ride

Is the trail calling your name? Instead of packing your gluten-free sandwich in a plastic bag, reuse your Bread SRSLY packaging to store your mid-journey lunch. Store your sandwiches inside the bag, stow it in your pack, and chow down during your outdoor lunch without the use of plastics.


Plant Some Seedlings

Start your flower or vegetable seeds in an empty Bread SRSLY bag cut to proper height for whatever you’re growing. When the time is right, remove your germinated beauties from the bag and plant them in your garden bed!


Make a DIY Compost Bag

Here at the Bread SRSLY office, we reuse our packaging as compost bags on a daily basis. Coffee grounds, fruit peels, and leftover lunch scraps get dumped inside (and sealed during hot summer months to prevent fruit flies!). Do the same in your own kitchen, making sure to remove the tin tie before disposing of a full bag.


Serve Some Tasty Snacks

Love sitting down to a Netflix marathon with a salty snack? Or sending your kiddo to school with a homemade treat? Cut a Bread SRSLY bag in half and fill with your snack of choice before plopping on the couch, or fill with your child’s snack and staple it shut along with a cute note before sending her off to school.


Clean House

Rip open an empty bag, bunch it up, and use it to clean your glass and windows for a streak-free shine.

Do you have any other creative ways you reuse your kraft bags? Let us know down below!

New Bread SRSLY Kitchen Update #1!

Hi friends!

As some of you may already know, Bread SRSLY officially has the keys to our new kitchen! Yes, OUR VERY OWN SRSLY AMAZING KITCHEN!

We’re so thankful to have found a space that will allow us to keep growing, house our expanding staff (19!!), and share more bread with all of you. To boot, we will finally be able to bake our bread in a facility free from common allergens! That means no gluten (of course), dairy, egg, soy, tree nut, peanut, fish, shellfish, or sesame. And for those of you with less common allergens, the kitchen will also be free from garbanzo beans, potato, and tapioca. Averse to something that isn’t on this list? Drop us a line!

We’re currently in the middle of moving into the new space, and while we make the transition, we will continue baking in the shared gluten-free space we’ve been renting since October of last year. This means that for the time being we’ll continue to bake for just a few days per week, working around the schedules of our kitchenmates. But once we move in and find our “new space” groove, we’ll be able to bake to our heart’s content, all week long!

What does that mean for you?

We’ll be able to bake more bread each week and share more of our gluten-free sourdough with gluten-free eaters nationwide. We are planning to greatly increase the amount of bread we ship our through our online store as soon as we hit our stride. Stay tuned for a bigger and better webstore!

There is loads of work involved with building out a new kitchen, including permitting, inspections, plumbing, ventilation, electricity, and more. This new kitchen still occupies a compact space, which means we’re also working hard to optimize our workflow to ensure maximum production efficiency.

Our Facility Project Manager, Jesse, has been laboring day in and day out to make sure we run as efficiently and safely as possible in the new space. Yay, Jesse!

We’re also very excited to say that we started installing our brand new oven this week. It’s a beauty, and we’re jazzed to fire her up and get some baking underway! Our team did a few test bakes before bringing it home to our new space, and it performed wonderfully! Next week we will run gas, plumbing and ventilation (all the fun stuff) to get it up and running.

This new oven features lots of functionality that should ensure consistent heating temperatures and bake time, meaning less time tinkering with oven settings, and more time to get more loaves in and out of the oven.

This is all so new for us, and we’re learning constantly. It’s a wild, exciting journey, but we’re so happy to embark on it. We promise to keep you updated as we make progress in the new space and actually start baking in our new home sweet home!

To all our wonderful customers, your support means the world to us. Thank you for your incredible patience as we learn more than we ever thought we’d know about running a bread company. The ups and downs and ins and outs make our heads spin, but I think we’re nearing the finish line. We truly cannot wait to get bread to you all once more, and we’re so excited to have had this time to improve Bread SRSLY’s operations, staffing, safety, and deliciousness.

With love and sourdough,

Sadie + The Bread SRSLY crew

Our brand new oven in our very own kitchen!

Our brand new oven in our very own kitchen!

Sadie workin' the pallet jack!

Sadie workin' the pallet jack!

Temporary Online Shop Closure + Big Plans for the Future

Dear Valued Bread SRSLY Customer,

The past few months have been accompanied by big changes and huge production surges within our small, but mighty, company. From moving to a new kitchen, to expanding our team, to sending out more sourdough each week than ever before, we thank you for contributing to Bread SRSLY’s growth.

In fact, we’ve been flooded with so many orders lately that we’ve reached our full production capacity, and have had to reevaluate how to best serve you, maintain our quality standards, and plan even bigger and better things for Bread SRSLY in the future.

That being said, we have decided to temporarily close our online shop for the time being. During this break we will focus on building out our very own facility in the Bay Area.

You’ll still be able to find Bread SRSLY in grocery store refrigerators, particularly around the Bay Area. For a store near you, check out our Store Locator.

We apologize for the short notice, and thank you for your patience through this temporary online shop closure. And rest assured, this web store closure is in no way permanent. We see it as a way for us to take Bread SRSLY to the next level and share our sourdough with more people than ever before in the near future!

If you have any questions or comments, please don’t hesitate to reach out. And to stay updated on our online comeback, sign up for our newsletter.

With love + sourdough,

Sadie and the Bread SRSLY Team

Customer Stories: Laurie Lloyd

Since our home-baked beginnings experimenting in a small apartment kitchen, we are so proud to be shipping fresh gluten-free sourdough to sensitive eaters nationwide. It's our mission to share nourishing and delicious bread made from real, organic, and allergy-friendly ingredients with as many people as possible, and it’s our pleasure to get to know those people.

Over the years, so many of you have shared your stories and health journeys with us. From enjoying buttered toast for the first time since being diagnosed with celiac disease, to finally finding a preservative-free bread you're happy to serve to your young sensitive eater, your feedback has been overwhelmingly encouraging and moving.

We're excited to share these stories about who you are, what you're passionate about, and what you love to eat. We continue our series with real food lover Laurie!


I am a mom to two amazing daughters, a wife to @livcooksathome, a holistic health coach, and a nutritional consultant. I love to cook, create recipes, travel, drink good wine, learn new things, and spend time with my family!


I do not personally have any dietary restrictions, but my mom is celiac and many of my clients, friends, and followers struggle with every possible restriction. I try to really understand food allergies and intolerances, and try tons of allergy-friendly products, so I can help educate those in need.


I try to simple focus on real food and eat as many plants as possible!!


I think that engaging our children (i.e. cooking with them) helps to teach them about healthy eating, understanding other people’s restrictions and/or their own, and encourages them to try new foods. I love to include my children in the cooking process and have enjoyed teaching classes of young children as seen here

Bio Pic.jpeg


I think making “safe” or allergy-friendly recipes for your children to take to school is a great starting point! One of my favorites is my Back to School Balls. They are gluten, dairy, nut, and soy free!

This time of year my family also loves my Turkey Meatloaf, which is gluten-free by using oats in place of traditional wheat breadcrumbs. It is super easy and a crowd-pleaser for the entire family!


I learned of Bread SRSLY through friends on Instagram. I have found social media to be a terrific way to learn about new products and meet like-minded folks with a similar mission! Hope you’ll follow me on Instagram @livlight_

A New Home for Bread SRSLY

As some of you may already know, Bread SRSLY has very recently said farewell to our old kitchen in San Francisco, and we have since been busy getting settled into our new dedicated gluten-free kitchen home in Berkeley.

We are sharing the space with the makers of the most delicious Swedish-style gluten-free crackers (and our new favorite addiction), Cult Crackers, and our larger building houses several other amazing food companies doing delicious things in the Bay Area food scene. We are grateful to we welcomed by such an encouraging local community.

We are so happy to confirm that we are still in a 100% dedicated gluten-free facility. On top of this, our kitchen is now completely free of soy, milk, eggs, and tree nuts, making our products more allergy-friendly than ever before! Please note that our new kitchen DOES contain sesame seeds.

To handle our holiday orders, we’ve also been building our team with a fantastic group of new bakers and production team members. Seriously, we have some swell people on our crew! We’re all so excited to keep up with the demand and continue producing and sharing our delicious and nourishing gluten-free sourdough bread with all of you.

As with any change, we’re running into new challenges all of the time and learning how to adapt each day. For example, on our very first day we discovered that our new oven’s steam function is faulty, and have had to halt our production of sandwich rolls and dinner rolls until we can get it fixed! We will likely run into a few hiccups here and there as we navigate managing our new space, but we thank you in advance for bearing with us as we get into our new groove.

Thanks again for your continued support. We owe this change and opportunity for growth to all of you!


Sadie + The Bread SRSLY Crew


Wild Yeast vs Commercial Yeast

At Bread SRSLY we are huge fans of all things wild. This includes wild yeast - the key ingredient of a true sourdough. Wondering why that packet of dry yeast isn’t as flavorful or nourishing as a sourdough starter? Read on to learn about the magic, benefits and history of wild yeast.


Wild fermented bread like Bread SRSLY gluten-free sourdough instead relies solely on wild yeast to achieve its rise, its distinct sourdough tang and its nourishing nutritional value. Just like bread made thousands of years ago, the leavening comes from the air and the grain, not from a store-bought packet. Until 160 years ago, that was the only type of yeast around.

Then in 1857, Louis Pasteur first saw yeast under a microscope, and lo and behold, baker’s yeast was made. Isolated as a single strain of yeast from the wild yeast culture, baker’s yeast was a quick, flavorful and reliable leavener that began to replace wild yeast in industrial breadmaking.

The result? Cheaper manufacturing due to newfound speed and reliability. But the unseen effects on the health benefits of bread took a toll.

When yeast acts on flour, it converts natural grain sugars and starches into carbon dioxide, which creates air pockets that make the dough rise. Wild yeast cultures go even further, using healthy lactobacilli bacteria to convert proteins (like gluten) into lactic acid that gives sourdough its flavor.

To speed up the manufacturing process, bakers began adding sweeteners to their dough to give their new bakers yeast more readily-available food. Suddenly, yeast is no longer breaking down grain sugars, since it is perfectly happy working off cane sugar, corn syrup, molasses, or whatever other sweetener might have been used. Inspired by the added speed of the sugar, manufacturers then started to use even more yeast, and the need for speed continued.

This all meant a significant change in chemical composition of a finished loaf of bread - higher natural and added sugar content, tougher starches, and excess single-strain yeast. Without the lactobacilli that come with wild yeast, grain proteins, including gluten, were now unchanged by the fermentation process, leaving them fully intact and hard to digest. Nutrients that became bioavailable due to a long fermentation process remained locked up once sugar became the fermentable ingredient instead of flour.

Cue the rise of gluten-intolerance, and less noticeably, the rise (pun intended) of single-strain-yeast-intolerance. Have trouble eating a ‘normal’ loaf of gluten free bread? Baker’s yeast and sugar might be to blame. Feel better after eating some Bread SRSLY gluten-free sourdough than after having a different gluten-free bread? Look toward the slow fermentation process that unlocks nutrients and transforms grains into more easily-digestible forms.

One of our passions is sharing knowledge about the incredible process of sourdough fermentation. We believe that sourdough should be the ONLY type of bread. While the added time of the fermentation is costly, and working with a wild culture can be unpredictable, the benefits far outweigh the drawbacks. We feel that once you develop a taste for sourdough bread, your happy belly will steer you away from the sweet, starchy conventional loaves that have locked up our nutrients all these decades.

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What is Compostable Packaging?

Compostable packaging breaks down and decomposes into natural, toxin-free elements after being disposed of, producing nutrient-rich soil. This differs from standard biodegradable packaging, which also breaks down but doesn’t improve the quality of the soil. Compostable materials, when composted properly, are an ideal way to package goods while combatting pollution and supporting plant life.

All Bread SRSLY gluten-free sourdough bags are made from natural kraft paper and a PLA liner, and contain at least 40% post-consumer recycled content. Each bag is compostable and certified BPI-approved by the Biodegradable Products Institute.

To compost your empty Bread SRSLY bag, simply remove the tin-tie from the top opening of the package, then compost in your home or through your local municipal compost system.

Even better, you can re-use our bags to store other edible goodies, like sandwiches for a hike or picnic, or you can use them as compost bags for your veggie scraps.


Customer Stories: Ava-Elaine Brown

Since our home-baked beginnings experimenting in a small apartment kitchen, we are so proud to be shipping fresh gluten-free sourdough to sensitive eaters nationwide. It's our mission to share nourishing and delicious bread made from real, organic, and allergen-free ingredients with as many people as possible, and it’s our pleasure to get to know those people.

Over the years, so many of you have shared your stories and health journeys with us. From enjoying buttered toast for the first time since being diagnosed with celiac disease, to finally finding a preservative-free bread you're happy to serve to your young sensitive eater, your feedback has been overwhelmingly encouraging and moving.

We're excited to share these stories about who you are, what you're passionate about, and what you love to eat. We begin our series with real food lover Ava!

Tell us a bit about yourself! What do you do for fun?

Hi! My name is Ava-Elaine Brown! I just graduated from school and am really excited to use all of my free time this summer to test out and develop new gluten-free recipes! For fun, I love getting hands-on in the kitchen, whether that be baking or cooking (especially with my Momma)! I also love to work out and be active, because I can't sit still to save my life...for real, though.


Do you have any dietary restrictions?

Yes, I do have a dietary restriction. I have celiac disease, which is an autoimmune disorder that makes my body react negatively to the consumption of gluten, a protein found in wheat, barley, and rye.

How have those restrictions impacted your life?

Having to transition to a gluten-free diet overnight was really challenging, for not only myself, but my entire family. My Mom’s go-to, tried-and-true recipes that she has been cooking for my family since I can remember were not gluten-free, and so we all had to change the outlook on how we saw the food that we brought into our home. This is when I really began preparing my own food for myself; I didn't want the rest of my family to have to change their diet too! I also didn't want to rely on the highly processed gluten-free food substitutes that more and more stores started carrying. By making this decision, it has allowed me to grow as a cook and feel more comfortable with experimenting with recipes in the kitchen.

Do you follow or have your own food ideology? If so, what does it entail?

The food ideology that I follow is to invest in what you put into your body, because what you put into your body is what you're going to get out. Also, taking the time to stop and listen to what your body is telling you is something that has taken time for me to learn how to do, but is now one of my biggest mantras! This could mean skipping an early workout to sleep in, or even eating an extra snack, or heck, even an extra meal, if your body is telling you “This is what I need today.”

What are some of your favorite gluten-free meals and snacks?

I can't go a day without having a yogurt bowl for a snack! My favorite combo is a diced apple paired with plain Siggi’s yogurt, granola (my favorite gluten-free brands are Purely Elizabeth and Love Grown), with some peanut butter or almond butter.

I also love avocado toast on Bread SRSLY sourdough bread, or a Perfect Bar for a quick grab and go snack.

My favorite meal has to be grilled wild salmon or chicken breast, with roasted veggies (I'll take any kind!), and a baked sweet potato.

How did you hear about Bread SRSLY gluten-free sourdough?

I heard about Bread SRSLY gluten-free sourdough through social media. When I stumbled across it, I couldn't believe what I was reading! I remember thinking “Gluten free sourdough? I'm saved!”

For more from Ava, find her on Instagram!

Gluten-Free French Toast Recipe from Team SRSLY Runner Lauren Totten

Team SRSLY runner Lauren Totten shares her tried-and-true gluten-free French toast recipe. This classic recipe is super simple, incredibly delicious, and perfect for fueling up post-run or before an active day.

Team SRSLY Runner Lauren Totten

I’m a coffee and toast person, all day, every day, but there are definitely ways to do that more nutritiously. On the other hand, my husband, Seth, really likes a good post-run breakfast. I’m content with toast, flaky salt, butter and loads of coffee. There is always a way to make toast better. How? First, quality bread. Whether you make your own or look to get a local fresh bread with minimal ingredients, the key to great toast is fresh, nutrient-dense bread.

For almost four years now, Bread SRSLY Gluten-Free Sourdough has sponsored me, and their bread is available in local markets and many Whole Foods stores. While I am not strictly gluten intolerant, I do strive to eat nutrient dense foods - and I found this in Bread SRSLY. It’s packed with different grains like millet and brown rice, which I love.

This recipe includes Bread SRSLY bread, but if you can’t get your hands on a delicious loaf, you can order from them online and have it shipped to your door. Or, you can pick up a different local loaf of sourdough. Now, prepare for how to make a toast obsession even better: French Toast.


1 loaf Bread SRSLY Gluten-Free Sourdough, cut into thick slices (preferably Seeded Sourdough)

3/4 cup almond milk

3 eggs or flax eggs

1-2 tablespoons maple syrup

1 tablespoon cinnamon


Whisk the eggs in a small bowl, then add the milk and whisk, then the maple syrup, and finally, the cinnamon.

Pour half of the mixture into the bottom of a casserole dish. Add the sourdough slices, making sure each piece sits well in the mixture. Pour the remaining mixture on top. Let the soaked bread sit in the fridge for at least 2 hours to absorb all of the moisture.

When ready to eat, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Then, heat a skillet to medium heat and cook the slices 3-4 minutes on each side, or until they achieve a golden color.

We like to top ours with butter and maple syrup, but be creative! My husband enjoys almond butter or jelly, too. Fuel up!

View the Recipe Here

Team SRSLY Fall Updates

In 2011, Bread SRSLY started delivering bread by bicycle in hilly San Francisco. We understand (and appreciate!) first hand the thrill of an active lifestyle, and we're proud to sponsor these incredible athletes.


About Natasha

I am proud to represent the country of Canada in my quest to the Olympics. In addition to running, I am a co-founder of the non-profit organization 2nd Recess, which teaches kids ages 4-13 about healthy habits through running in San Diego. Some of my running accolades include: 5-time National Team Member, #2 Canadian Marathoner 2014, Qualifier for the 2015 Canadian Pan American and World XC Teams for 2015, and Canadian National Record Holder with the Chiba Ekiden relay team. 

I was diagnosed with Celiac's Disease in 2006, so I know the importance of having foods that you can trust and rely on, like Bread SRSLY!

What have you been up to this fall season?

I have raced a lot this year, especially with a big buildup before the Olympic Trials (and all of the emotional highs and lows that come with that experience). This fall has been a good training block with races coming up in November and December, with a focus on qualifying for the World Track and Field team in London in 2017.

Do you have any upcoming races? If so, which one(s) are you training for?

I will be racing the Silicon Valley Elite 5k on Thanksgiving Day, and then the Holiday Half in San Diego in December. I will then switch over to indoor and outdoor track to start out 2017.

What is the Thanksgiving dish you can’t wait to sink your teeth into?

I am looking forward to making a gluten-free stuffing this year with Bread SRSLY sourdough bread. I am not meat-eater, so I love loading my plate up with tons of vegetables and squashes. I will combine the following ingredients for a tasty stuffing:

• 6 cups of chopped Bread SRSLY sourdough

• 2 shallots, minced

• 2 yellow onions, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 2 teaspoons dried sage

• 2 teaspoons dried thyme

• 1/2 teaspoon fine sea salt, or to taste

• 1/2 teaspoon ground black pepper, or to taste

• 1 cup gluten-free vegetable broth

• 1/4 cup chopped fresh parsley

If you were stranded on a desert island, what three things would you most want with you?

If I were stranded on a desert island, I would most want to bring my husband (he always makes me laugh, even if we were stranded somewhere)! But as for physical items, I would want to have: a large sketchbook with pencils and pens (I love to draw), a copy of the book The Physician’s Desk Reference (it would be helpful to have a medical guide), and a good knife (I just think that it would be so beneficial to have instead of trying to fashion something myself).


About Lauren

My name is Lauren. I’m a professional runner for ASICS and recently raced the 2016 Olympic Marathon Trials. I live and train near Sacramento, CA in my hometown. My most proud performance was my first marathon--running 2:35 to qualify for the Olympic Trials! When I’m not running, I’m in the kitchen making a delicious kale salad or nutrient-dense sandwich on a Bread SRSLY roll! And, I’m planning my wedding. I love great espresso and spending time with my closest family, friends, and my soon-to-be husband, Seth. I work part-time at a children’s hospital, and my faith is the most important part of me; it fuels me to do what I do.

What have you been up to this fall season?

I have been up to a lot this fall! I am currently preparing for the Big Sur Half Marathon next weekend. But more importantly, I'm preparing for my fall marathon, CIM (California International Marathon). It’s my 6th marathon and my first time racing my hometown marathon. It’s perfect timing since I moved home this past year after training and living in Mammoth Lakes for the past 3 ½ years. I’m supported by SRA, Sacramento Running Association, so it feels so exciting to be racing CIM this year.

After the marathon is even more exciting news for me! I’m getting married in February to the love of my life and my favorite person to do life with, Seth. He’s a professional triathlete and a legal assistant. We can’t wait for our wedding day.

Do you have any upcoming races? If so, which one(s) are you training for?

Big Sur Half Marathon on November 13 and California International Marathon on December 4

What is the Thanksgiving dish you can’t wait to sink your teeth into?

We always make a nutrient-dense meal! Oftentimes, we actually eat more non-traditional. My mom and I really like salmon, so this is often on the menu. I always make my favorite kale salad (recreated from Smitten Kitchen’s Pecorino Kale Salad). And, sweet potatoes are always a must. Also--helllooo Sweet Onion Bread SRSLY. Who else is so excited about this?!

If you were stranded on a desert island, what three things would you most want with you?

My fiance, Seth

My favorite book (besides the Bible), Present Over Perfect by Shauna Niequist

A picnic basket - food is so necessary.



About Katie

I run professionally for the Boston Athletic Association High Performance Team. We are an elite group that trains primarily in Boston, the city I fell in love with after attending Boston University. I qualified for the Olympic Trials in 2012 and 2016 and have personal bests of 1:11 for the half marathon, 32:23 for the 10k, and 15:30 for the 5k.

I also work part-time as a speech and language pathologist at a clinic right outside the city. We use a lot of play-based gross motor therapy to help improve language and communication in the kiddos we service.

Being gluten-intolerant doesn’t slow me down, but it has made me a lot more conscious about what I am eating and fueling my body with. Realizing that so many products (including bread!) use fillers and preservatives was very off-putting. Bread SRSLY is one of my favorite carbs to use in fueling my many miles and long days. My go-tos are making avocado toast, dipping it into one of the many soups I home make, and using the rolls whenever possible! I also make a mean gluten-free French toast casserole!

What have you been up to this fall season?

I have been coming back from a bone stress injury I was diagnosed with early in the summer. While I am back up to running almost full mileage, the intensity of my runs has been lower than normal. I am working on increasing that now and also increasing my strength in the gym.

Do you have any upcoming races? If so, which one(s) are you training for?

I do! I have a tradition where I run the Manchester Road Race (in Manchester, CT) on Thanksgiving Day. I have actually ran it the past 10 years! So I will be running that race in just a few short weeks. It will be a good gauge of where my fitness is. Then, I will see how my workouts are going to see if I can get some races onto my schedule for the new year.

What is the Thanksgiving dish you can’t wait to sink your teeth into?

I really look forward to the actual turkey – it is probably the only day of the year that I actually have roast turkey that isn’t a cold cut!

If you were stranded on a desert island, what three things would you most want with you?

Let’s see – if I were really stuck there with no way off, I would have to say a good book, matches, and a good food supply (including your bread!), so I could sit and wait for a plane to pass!


About Kristen

After graduating from Miami University (Oxford, Ohio) I knew I wanted to run professionally. I worked my way up the ranks and qualified for three Olympic Marathon Trials (2008, 2012, 2016) with a marathon personal best of 2:32:48 from 2014. I am currently taking a break from the professional scene because I am expecting my first child. I will continue to run after the baby is born and will continue to coach high school track and cross country, a job I got last spring.

What have you been up to this fall season?

This fall season has had me focusing on exercising everyday, but not competing. I am focused on the birth of my first child and staying healthy for her!

Do you have any upcoming races? If so, which one(s) are you training for?

I have some goal races on my radar for the fall of 2017. Those races give me something to shoot for once my baby is born. I need to have a goal to get out the door everyday. I’m excited to tackle them, and as they get closer I will announce those goals!

What is the Thanksgiving dish you can’t wait to sink your teeth into?

I’m not a huge fan of Thanksgiving dinner (I know call me crazy)! I would have to say turkey with homemade cranberry relish. Hmmm, maybe I should try making stuffing with my Bread SRSLY. Maybe then my mouth would be watering for Thanksgiving dinner!

If you were stranded on a desert island, what three things would you most want with you?

Bread SRSLY of course, my husband, and my baby!